Nebbiolo from the Black Springs Vineyard in Beechworth, one of the region's leading sites for the variety, planted on decomposed granitic sands. Destemmed and fermented in concrete, spending three weeks on skins. Dark cherry, plum and rose petal are complemented by fennel seed, briar and earthy herbs. A fleshy core is framed by firm, powerful tannins, best approached with a good decant or a few years in the cellar.